Did everyone watch the Oscars last night? I thought it was just fine. I loved all of the dancing and musical numbers at the beginning, but I think that it kind of dragged for the rest of the night. There wasn’t anything too exciting, in my opinion, anyway. Seth MacFarland did alright, better than James Franco and Anne Hathaway last year. The highlight was obviously my girl Jennifer Lawrence winning for best actress, and I didn’t mind seeing Christoph Waltz pick up Oscar Number Two for Django – he is so adorable that I just want to grab his shoulders and give him a squeeze. Honestly, though, can we please get Billy Crystal or Ellen to host again? We need someone with a bit more confidence up there, I think. I know that the Academy probably wants to switch it up to make things more interesting (supposedly), but if it ain’t broke, don’t fix it. I really just want more song and dance. Emphasis on the dance. If they just put Joseph Gordon Levitt up there and let him tap dance all night, I’d be a much happier lady. We all would. We went to Morgan’s apartment to watch the Oscars, and we all ate pizza and had a few drinks, but no big party. We had a party one year at our place, but I am getting too old to be doing that kind of thing on a work night. By the time everyone leaves and I clean up (because my mother has instilled in me a strong desire to immediately clean everything up after a party instead of waiting until the next day, or in my case, the next day after work), it’s so late and I am exhausted and the next day is painful. If they would just make the day after the Oscars (and the Superbowl, for that matter) a national holiday, the world would be a much better place. Until then, I’m taking it easy on Oscar night. I learned my lesson three years ago!
This is what I made for breakfast the weekend before last, and the sauce is one of my new favorite things. I accidentally added two jars of sun dried tomatoes to my grocery order a few weeks ago, and as Kramer absolutely hates them on their own, I wasn’t really sure what to do with them. However, I do love baked eggs, so I figured, why not just puree the tomatoes? It’s the texture that he doesn’t like; the flavor is fantastic. And that is exactly what I did (obviously). I’m a problem solver, guys. This sauce was absolutely delicious. It’s rich and hearty, with layer after layer of flavor, which is perfect for waking you up in the morning. I added an entire jalapeno to it, because we like spicy food, but you can omit it, if you like…although I say it’s time to face your fears and go with the jalapeno. The sweet potato made this into a full meal, and we got some bread from Amy’s to toast and dip, sopping up all of the spicy tomato and golden egg yolk goodness. You’d better believe that Kramer went back for seconds and got over his dislike of sun dried tomatoes! That’s important, right? Right. But really, this feels like a fancy, gourmet dish when you serve it, and in reality, it takes minimal effort to put together, just as weekend brunch at home should be.
As you can see, it’s incredibly easy to throw this together – just saute your sweet potatoes, add in your pureed tomato mixture, crack some eggs on top, and bake!
Be sure to serve with lots of crusty bread to dip in the eggs and sauce.
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 10-ounce jar sun dried tomatoes, in oil
- 1 shallot, roughly chopped
- 1 jalapeno pepper, sliced
- 1 handful cherry tomatoes or 1 whole tomato, roughly chopped
- 3-4 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 large pinch cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4-5 eggs (depending on how many you want; you could probably squeeze 6 in if you have a big pan)
- sliced scallions, for garnishing
- crusty bread, for serving
- Preheat your oven to 400 degrees F. In a food processor or blender, puree the sun dried tomatoes, shallot, jalapeno, tomatoes, 3 tablespoons olive oil, curry powder, turmeric, cayenne pepper, salt, and pepper until smooth. Set aside.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat and add in your diced sweet potatoes. Cook for 10 minutes or so, stirring frequently, until they are slightly browned. Pour in your pureed tomato mixture and stir to combine. Simmer for 10 minutes, until the mixture has thickened a bit, then crack your eggs into your hot pan. Remove from heat, and allow the eggs to sit for 1 minute, then place them in the oven. Cook for 10 minutes or so, until the egg whites have set. Sprinkle with scallions and serve with crusty bread.